Courses with Ringo Au-Yeung

​JSA - Japanese Nerikiri Art Certificate Course

​JSA - Japanese Nerikiri Art Certificate Course.png

Japanese Nerikiri Art Certificate Course

In just 12 hours, you will learn 52 different Nerikiri techniques by making 17 works. This certificate course is very suitable for beginners. It starts with the most basic skills - including the method of making Nerikiri with bean paste, covering and dyeing skills, filling making, the use of triangle bar and other traditional tools.

  • Course Duration: 2 hours ⅹ 6 lessons (12 hrs in total)

  • Course Fee: HK$11,860.00 including

    • Tuition Fee: HK$6,800

    • Ingredients, Tools & Coursebook: HK$3,560.00

    • Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3)

  • Annual Membership Fee: HK$300.00 (pro-rata charges for the first year, no additional fee is required for current JSA members)

 

Wagashi has a history of more than 1,000 years and is a reflection of Japanese traditional culture. The captured four seasons are perfectly presented by those cute and modern ‘Nerikiri’ art. Under the influence of Japanese exquisiteness and sensibility, it has been passed down through a long history. Therefore Wagashi can be said to be the most representative of the Japanese spirit. It is the proudest pastry of the Japanese.

 

In these 6 lessons, you will gain the skills necessary to become a lecturer. This course will focus on the Nerikiri which is one of the wagashi styles. You will learn how to use various shaping tools to present Japanese’s colourful seasons and traditional culture.

 

This course is supervised by Mr Naito Takayuki a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized with JSA's association philosophy and policy, and cooperated with JSA with the desire to convey the tradition, beauty, and splendor of Japanese sweets to the future and overseas. He assisted in the design of this course.

 

Mr Naito said that Wagashi is full of Japanese culture and the wisdom left by predecessors. Hope everyone can enjoy the fun of making Wagashi and also spread the beauty and excellence of Wagashi with JSA.

Lesson 1 "Spring - sakura filling"

Lesson 2 "Summer - plum filling"

Lesson 3 "Autumn - pumpkin filling"

Lesson 4 "Winter - bean-paste filling"

Lesson 5 "Creation - black sesame filling"

Lesson 6 "Graduation work"

Date: 3/9 & 10/9 (Friday)

Time: 10:00am - 6:00pm

Instructor: Ringo Au-Yeung (JSA Accredited Instructor)

Course Fee: HK$11,860

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*The coursebooks are available in Chinese only

​JSA - Higashi & Hannamagashi Certificate Course

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Higashi & Hannamagashi Certificate Course

It is a very fulfilling course that you can learn 40 different techniques by making 17 works. And while valuing traditional culture, it will be a course where you can learn design with high artistic quality like JSA.

  • Course Duration: 6 lessons (8 hours in total)

  • Course Fee: HK$8,600.00 including

    • Tuition Fee: HK$4,600

    • Ingredients, Tools & Coursebook: HK$2,500.00

    • Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3)

  • Annual Membership Fee: HK$300.00 (pro-rata charges for the first year, no additional fee is required for current JSA members)

 

In this course, you can learn the techniques of making Higashi (dried sweet) and Hannamagashi (half-raw sweet) which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi. In these 6 lessons, you will gain the skills necessary to become a lecturer.

Easyness and appearance are the keys in making Higashi and Hannamagashi, but as a Japanese culture it is essential to carefully protect the traditional techniques, background, and delicacy of Japanese sweets that have a long history. Based on this idea, this course is jointly designed and supervised by Japanese sweets craftsmen following the practice of the "Japanese Nerikiri Art Certificate Course" and "Mizugashi Art Certificate Course.

 

This course is supervised by Mr Naito Takayuki a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized with JSA's association philosophy and policy, and cooperated with JSA with the desire to convey the tradition, beauty, and splendor of Japanese sweets to the future and overseas. He assisted in the design of this course.

Mr Naito said, "this course is a combination of traditional Higashi and Hannamagashi techniques and a new technique developed independently, and is designed with a focus on the four seasons and art. We make Higashi and Hannamagashi that have different finishes depending on the temperature and humidity, in a way that is easy to make at home.

 

In recent years, the number of craftsmen who make Higashi and Hannamagashi has decreased year by year. However, it is one of the traditional Japanese sweets with a long history. I sincerely hope that through this course, everyone can learn and enjoy this wonderful traditional Japanese culture of Japanese confectionery."

Lesson 1 "Uchiwa rice crackers"

Lesson 2 "Rakugan"

Lesson 3 "Unpei"

Lesson 4 "Ishii (Matsuro)"

Lesson 5 "Suhama"

Lesson 6 "Graduation work"

Date: 13/9 & 14/9 (Monday to Tuesday)

Time: 10:00am - 4:30pm (13/9)

           10:00am - 3:30pm (14/9)

Instructor: Ringo Au-Yeung (JSA Accredited Instructor)

Course Fee: HK$8,600

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*The coursebooks are available in Chinese only